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Let the restaurant trend-prediction season begin

 By Lisa Jennings on Nov. 09, 2022

The annual trend report from AF&Co. and Carbonate kicks off the season of looking at what’s hot on menus and what’s on the rise.

Food

Trending plant-based dishes to add to the menu

 Sponsored content from our partner Basic American Foods on Nov. 07, 2022

While plant-based diets are still the minority, restaurants are wisely upping the number of meatless options on menus, both for diners who never eat meat as well as those who are simply curious to try a dish that doesn’t contain it.

Workforce

How a three-day week and raising pay resulted in a more successful restaurant

By Lisa Jennings on Oct. 25, 2022

"We were being greedy" before the pandemic, says the chef-owner of Southern Belle in Atlanta. Reworking the model has resulted in a happier, healthier and more stable workforce.

Food

Famed Mexico City chef creates an ant burger for Shake Shack’s 3-course $75 dinner

By Patricia Cobe on Oct. 24, 2022

Fast-casual Shake Shack partnered with Enrique Olvera of award-winning Pujol restaurant for the menu, which is being served in New York and LA for two nights only.

Food

Noodles & Company rolls out plant-based Panko Chicken option

By Lisa Jennings on Oct. 18, 2022

The Impossible Foods product is also featured in two new dishes following a successful market test earlier this year.

Food

Reimagining the potato for craveable, high-margin offerings

Sponsored content from our partner Basic American Foods on Oct. 13, 2022

From morning to night, potatoes are the perfect canvas for making craveable entrees, sides and more. What’s more, when they’re made into full dishes rather than just being sold as standalone sides, they offer higher margins for operators—what’s not to love about potatoes? Here are a few ways operators can make unique potato dishes that are sure to become instant classics

Emerging Brands

Ramen wars: Emerging chains aim to become Americans’ top spot for noodles and broth

By Lisa Jennings on Oct. 12, 2022

A growing number of restaurant brands are vying for dominance with a dish that checks every box for the post-pandemic consumer.

Food

Burger King scares up some serious heat with the Ghost Pepper Whopper

By Patricia Cobe on Oct. 11, 2022

The LTO ties into Halloween and promotes the chain’s Home of the Ghosts feature in the BK app.

Food

IHOP is tagging its New French Toast ‘NFT’ and offering its first NFT to celebrate the launch

By Patricia Cobe on Oct. 10, 2022

The thicker, fluffier French toast debuts Monday, along with seven new all-day menu items.

Operations

Restaurants may finally be ready for dynamic pricing

By Joe Guszkowski on Oct. 06, 2022

As more operations digitize, instant updates to menu prices are becoming possible for the first time. That could help restaurants ease inflation and drive traffic. But will customers be on board?

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